DoD M, March 1990

Transcription

1 1

2 2 FOREWORD

3 TABLE OF CONTENTS Page FOREWORD 2 TABLE OF CONTENTS 3 CHAPTER 1 - GENERAL 5 C1.1. AUTHORITY 5 C1.2. PURPOSE 5 C1.3. APPLICABILITY AND SCOPE 5 C1.4. RESPONSIBILITIES 6 C1.5. ADMINISTRATION 6 C1.6. NUMBERING SYSTEM 7 CHAPTER 2 - ORGANIZATION 8 C2.1. OFFICE OF THE SECRETARY OF DEFENSE 8 C2.2. DEPARTMENT OF DEFENSE FOOD PLANNING BOARD 8 C2.3. ARMED FORCES RECIPE SERVICE COMMITTEE 12 (AFRSC) C2.4. ARMED FORCES PRODUCT EVALUATION 16 COMMITTEE (AFPEC) C2.5. ARMED FORCES MENU SERVICE COMMITTEE 21 (AFMSC) CHAPTER 3 - FOOD AND NUTRITION 23 C3.1. FOOD RESEARCH AND DEVELOPMENT 23 C3.2. NUTRITIONAL STANDARDS AND EDUCATION 25 C3.3. DoD POLICY ON THE USE OF 2-PERCENT LOW FAT MILK 26 CHAPTER 4 - EDUCATION AND TRAINING 28 C4.1. FOOD SERVICE EDUCATION AND TRAINING 28 C4.2. FOOD MANAGEMENT TEAMS 30 CHAPTER 5 - FLIGHT FEEDING 33 C5.1. STANDARDS AND MONETARY ALLOWANCES 33 3 TABLE OF CONTENTS

4 CHAPTER 6 - EMPLOYMENT OF CIVILIANS 37 C6.1. USE OF CIVILIAN RESOURCES 37 CHAPTER 7 - FINANCIAL 40 C7.1. DEFINITIONS 40 C7.2. GENERAL 41 C7.3. CHARGES FOR MEALS SOLD 41 C7.4. REPORTING FOOD ALLOWANCES 47 APPENDICES AP1. TABLE OF RATES 53 AP2. FOOD ALLOWANCE AND COST REPORT 55 4 TABLE OF CONTENTS

5 C1. CHAPTER 1 GENERAL C1.1. AUTHORITY Publication and use of this Manual is authorized by Department of Defense Directive , "Department of Defense Food Service Program." C1.2. PURPOSE C This Manual consolidates into one document the previous DoD publications governing Food Service Education and Training, Use of Civilian Resources, Nutritional Standards, Meal Charges, Reporting Requirements, In-Flight Feeding, Research and Development, Food Management Teams, and Food Planning. C It is not intended that this Manual be reproduced at the individual Military Service level, however, it may be supplemented to incorporate provisions that are unique to an individual Service. C1.3. APPICABILITY AND SCOPE C The provisions of this Manual apply to the Office of the Secretary of Defense, the Military Departments, the Defense Logistics Agency, and the Coast Guard during time of war (hereafter referred to as "the DoD Components"). These DoD Components set policy, operate troop feeding and dining facilities under the subsistence-in-kind program, and furnish meals to authorized military and civilian personnel on a reimbursable basis when operating costs and food costs are financed from appropriated funds, except such special activities as may be specifically excluded by the Assistant Secretary of Defense (Manpower, Reserve Affairs, and Logistics) (ASD(MRA&L)), or supply items to support the system. 5 CHAPTER 1

6 C The provisions cover Food Service, whether performed contractually or in-house, and include related research and development; nutrition; acquisition of food, supplies, and equipment; menu and recipe planning; meal preparation and service; and compliance with the provisions of DoD R, "Custom Inspections," for inflight meals on international flights; sanitation; design and layout of facilities; personnel; training; accounting and reporting; and consumer acceptability. C1.4. RESPONSIBILITIES C The ASD(MRA&L) is responsible for development of this Manual. C The Defense Logistics Agency (DLA) will maintain the Manual. C Each Military Service will implement these procedures and changes thereto by publishing orders, directives, or instructions to insure clarity of understanding and compliance. Each Service will forward two copies of such orders, directives, or instructions to the Assistant Secretary of Defense (MRA&L) and the DIA Director. The term, "Service," as used herein refers to the Army, the Navy, the Air Force, and the Marine Corps. C The Services and DIA will forward requests for deviations from this Manual to ASD(MRA&L) for a decision. C1.5. ADMINISTRATION C Funding for copies of this Manual is the responsibility of each Service. C Each DoD Component is responsible for internal distribution. C Recommendations for additions, deletions and changes will be forwarded to the Defense logistics Agency (DLA-LF), Cameron Station, Alexandria, VA DLA will prepare revisions and forward them via the DoD Food Planning Board, (hereafter referred to as "the Board"), to ASD(MRA&L) for coordination with the Services prior to publication. 6 CHAPTER 1

7 C1.6. NUMBERING SYSTEM C The paragraph numbering system of this Manual is designed to indicate the chapter and paragraph for identification and reference purposes. Subdivisions of paragraphs are indicated by arabic numbers as follows: Chapter C1., C2., etc. Paragraph C1.1., C1.2., etc. Subparagraph C C Pages are numbered sequentially from page one to the end of the Manual. 7 CHAPTER 1

8 C2. CHAPTER 2 ORGANIZATION C2.1. OFFICE OF THE SECRETARY OF DEFENSE The Assistant Secretary of Defense (Manpower, Reserve Affairs and logistics) (ASD(MRA&L)) is responsible for providing overall policy guidance and direction for the DoD Food Service Program, as prescribed by DoD Directive The ASD(MRA&L) staff office responsible for this function is the Directorate for Supply Management Policy within the Office of the Deputy Assistant Secretary of Defense (Supply, Maintenance, and Services). C2.2. DEPARTMENT OF DEFENSE FOOD PLANNING BOARD. The ASD(MRA&L) has established the Board to assist in providing guidance and direction to the DoD Food Service Program. C Responsibilities. The Board is responsible for formulating and recommending subsistence policy covering the following areas: C Specification development and improvement; C Procurement and supply; C Quality assurance requirements and inspections; C Subsistence control and reporting systems; C Manpower, personnel resources, qualifications, training, and utilization; C Food preparation and serving systems, and energy utilization. C Functions C Discussing and resolving major problems that cannot be settled at the Service/Defense Logistics Agency (DLA) level; C Filling policy formulation voids in the DoD Food Service Program; 8 CHAPTER 2

9 C Developing revisions to food service policy and practices; C Developing and coordinating Board positions in the areas of nutrition, research and development, finance and accounting, sanitation, training, food service management information system, and equipment and facilities to ensure a strengthening of the program; C Prescribing uniform DoD menu standards; C Providing standard DoD recipes; C Determining food items to be authorized for use in appropriated funded dining facilities, excluding dining facilities in medical facilities; C Prescribing uniform procedures and a Food Cost Index for computing the Basic Daily Food Allowance; C Performing such other functions as assigned. C Composition of the Board C The Deputy Assistant Secretary of Defense (Supply, Maintenance, and Services) will designate a member of the staff as Chairperson of the Board. C Each Service will provide one primary and (in their absence) one alternate food service officer/civilian, responsible for its respective food service policy, to be a member of the Board. C The Defense Logistics Agency will provide one member and (in their absence) one alternate, fully qualified in requirements and procurement of subsistence, to be a member of the Board. C The Army will provide a technical representative who is fully conversant with the DoD Food Research, Development, Testing, and Engineering Program (RDT&ENG Program). C Each Service and DLA will make available technical consultants and advisers as may be required by the Board in fulfilling its responsibilities. C Board Operating Procedures C Policy 9 CHAPTER 2

10 C The scope of operations of the Board will conform to responsibilities and functions outlined in paragraphs C and C2.2.2., and may be expanded when other specific assignment are made by the Deputy Assistant Secretary of Defense (Supply, Maintenance, and Services). C Within the framework of assigned responsibilities and functions, Board members are considered to have final action authority for their respective Services/Agency with respect to matters under the cognizance of the Board. Board members have the option of deferring decisions on any given matter, when in their opinion it is necessary to obtain the position of their respective Services/Agency particularly on actions which require commitment of resources where no prior resource programming or budgeting has been accomplished. C Matters of disagreement among Board members that cannot be resolved within the Board will be presented by the Chairperson to the Deputy Assistant Secretary of Defense (Supply, Maintenance, and Services) for resolution. C Each Service and DLA shall have equal voting representation on all matters under the cognizance of the Board. The Chairperson will vote only in the event of tie. C Administration C Board proceedings will be conducted in accordance with parliamentary procedures. C Each Service and DLA will designate an alternate member to attend meetings in the absence of the principal member. C The Board will meet on dates and at places specified by the Chairperson. Normally, regular meetings will be held no less than quarterly. The Chairperson may call special meetings when warranted. The presence of the Chairperson and four Board members, or their designated representatives, is necessary fop a quorum. C The Board will convene on call of the Chairperson. C The Services and DLA are responsible for the necessary programming, budgeting, funding, and other appropriate support required to discharge their responsibilities in connection with Board functions. 10 CHAPTER 2

11 C Responsibilities C The Chairperson will establish criteria and procedures for the functioning of the Board. C The Chairperson will prepare a proposed agenda to be circulated to Board members at least 10-working days prior to the date of the next scheduled meeting. Board members will review the proposed agenda and submit recommendations to the Chairperson for additions/deletion/revisions or concurrence, simultaneously furnishing a copy to the other Board members. C The Chairperson will prepare a draft of the minutes for each scheduled meeting to he circulated to Board members within 15 days of the meeting for review. Board members will review the draft copy and within 10-working days of receipt submit recommendations to the Chairperson for additions/deletions/revisions or concurrence, simultaneously furnishing a copy to the other Board members. The official minutes will be submitted to the Board at the next scheduled meeting for final action. C The Board is responsible for establishing, staffing, and supervising standing committees to carry out the operational responsibilities and functions assigned to the Board. These standing Committees will include, but are not limited to: C Armed Forces Recipe Service Committee; C Armed Forces Product Evaluation; C Armed Forces Menu Service Committee. C The Chairperson will designate a Board member to be responsible for each committee program established. The Board will approve, as a meeting agenda item, the actions taken by its committees. The committee Chairpersons will ensure that copies of the minutes of committee meetings are distributed to Board members for review prior to the Board meeting. C The DoD Food Planning Board will maintain a liaison with the DoD Food Service Facility and Equipment Planning Board (FSF&EPB) and the Joint Formulation Board (JFB). The Chairpersons, FSF&EPB and JFB will be invited to the meetings of the Board and will be provided a copy of the minutes of each meeting. 11 CHAPTER 2

12 C Relationship. The Chairperson and Board members should communicate directly with each other and with other persons (technologists, technicians, specialists, etc.) who are working on projects under the jurisdiction of the Board. C Correspondence C The Chairperson will use Office of the ASD(MRA&L) letterhead when corresponding directly with Board members. C Board members will use the letterhead stationery of their respective organizations when corresponding directly with the Chairperson at: DoD Food Planning Board, Directorate for Supply Management Policy, OASD(MRA&L), Room 3B724, Pentagon, Washington, DC C Project Assignments C The Chairperson may assign specific Board projects to designated members for necessary action. C The Board member accepting a project assignment will be responsible for all administrative support required to complete the project. The term "administrative support," as used herein, includes budgeting, funding (less funding for travel for members, technologists, specialists, technicians, etc., of other Services or Agency), fiscal control, manpower utilization, facilities, supplies, and other administrative services. C The appropriate Board member will submit the results of completed projects to the Chairperson, Food Planning Board. Completed projects will be presented to the Board for final action. C2.3. ARMED FORCES RECIPE SERVICE COMMITTEE (AFRSC) C Responsibitities C The Board is responsible for developing and maintaining recipes and for determining the food items to be used in the Armed Forces Recipe Service. C The Navy member of the Board is responsible for the Armed Forces Recipe Service Program. 12 CHAPTER 2

13 C The committee is under the cognizance of the Board and is specifically responsible for developing, publishing, and maintaining the Armed Forces Recipe Service. C Functions C The review, selection, test/standardization, and publication of recipes recommended for inclusion in the recipe service; C The test and revision of recipes recommended for improvement; C The selection, test/standardization, and publication of recipes for use of newly authorized and new test program subsistence items; C The review, analysis, and simplification of food preparation methods, and, as required, revision of recipes to reflect this work simplification; C The review, analysis, and revision of recipes, as required, to ensure high quality standard products at reasonable costs; C The determination of portion size consistent with good nutrition, acceptability, product/ingredient changes, and cost constraints; C The deletion of obsolete, unacceptable, or seldom-used recipes from the Armed Forces Recipe Service; C The selection of Armed Forces Recipe Service recipes to be illustrated with colored photographs, and the procurement of these photographs; C The revision of recipe format, as required, to facilitate recipe utilization. C Inter-Service Support. The Services are responsible for: C Recommending new and improved recipes. Such recipes will be informally screened by the recommending Service prior to submission; C Providing technical assistance for the development of recipe requirements for the Armed Forces Recipe Service and for the accomplishment of joint-service recipe review, analysis, and improvement projects; 13 CHAPTER 2

14 C Soliciting recipe suggestions, as appropriate, from operating food service personnel and the food and food service industries; C Field testing standardized recipes, as required; and requested by the AFRSC prior to recipe publication. These tests are designed to validate product acceptability, adequacy of portion size, and utility; C Coordinating the above functions within their respective Military Services and with the AFRSC; C Funding and distributing the Armed Forces Recipe Service for its respective Service. C The ARMY is responsible for laboratory testing to standardize recipes to ensure 100-portion yield, acceptability, adequacy of portion size, and utility. C Composition of the Committee C The Navy member of the Board will designate a Chairperson of the committee and an alternate to act in the absence of the Chairperson. C Each Service will designate a technical representative to: C Serve as a committee member; and C Act as the primary point of contact within his respective Service in carrying out programmed recipe maintenance actions. Additionally, the Department of the Army will provide a representative normally from NARADCOM to provide technical support to the Committee. C Committee Operating Procedures C The committee Chairperson will, in coordination with the committee members, develop a biennial recipe maintenance program. Each recipe category will be scheduled for review biennially. A program plan for a complete revision to the Armed Forces Recipe Service in lieu of a biennial change Supplment may he developed at an appropriate time as directed by the committee members. Photographic requirements and proposed format changes, if any, will be incorporated into the biennial program plan. 14 CHAPTER 2

15 C The Navy member of the Board will be responsible for advising the Board of committee actions, accomplishments and reports on the status of actions scheduled in the biennial Program Management Plan C Meetings will be held as required to develop the Program Management Plan and to accomplish actions scheduled by the Plan at times and locations established by the Chairperson. The following functions will be performed during the meetings: C Review all recommendations for new/improved recipes or for deletion of specific recipes. Recipes reviewed during the meetings will have been previously screened by the submitting member. C Review and analyze recommendations for simplifying food preparation methods, for minimizing food production cost, for supporting requirements, and for improving recipe format. C Determine recipe maintenance and testing actions that will be reflected in each published change to the Recipe Service. C Determine finished product standards and establish uniform test and evaluation methods for standardizing recipes. The Chairperson may call special meetings when required; however, the meetings will be kept to a "minimum." C The Chairperson is responsible for: C Scheduling meetings of the committee and preparing meeting agenda for committee approval; C Preparing and signing official minutes of each meeting for AFRSC and ensuring timely completion of programmed actions; C Preparing draft manuscript of tested recipes, forwarding the draft to the committee members for their review, coordinating resolution of Service comments, incorporating necessary changes into the manuscript, and submitting the completed document to the DoD Food Planning Board for final review/approval; C Forwarding recipes to The Navy Publications and Printing Service Office for joint-service publication after obtaining Board approval; 15 CHAPTER 2

16 files; C Maintaining The Armed Forces Recipe Service Committee C Preparing correspondence, as required, to: C Accomplish committee functions; C Provide Board reports; and C Maintain liaison with food industry representatives and Government Agencies. C2.4. ARMED FORCES PRODUCT EVALUATION COMMIITEE (AFPEC) C Responbilities C The Board is responsible for: C Determining the food items to be used in the Armed Forces food programs; and C Initiating requests for development of new food items, packaging, and changes to existing items. C The Army member of the Board is responsible for the Food Product and Food Packaging Evaluation Program. C The committee is under the cognizance of the Board, and is specifically responsible for food product and packaging evaluation. C Functions C Evaluating unsolicited food items offered for use in the military feeding program; C Evaluating new items generated through research and development in processing, packaging, or preservation; C Evaluating the existing items for possible improvement in product or packaging; 16 CHAPTER 2

17 C Establishing a need for a new or technically improved food item or packaging and initiating the request for development thereof; C Coordinating on specification changes, item substitutions, and assisting in resolving specification and procurement problems; C Coordinating on appropriate value engineering proposals and beneficial suggestions; C Coordinating on the introduction of new or improved food items and packaging changes into the military feeding program. The procedures are outlined in DLA Regulation , "Introduction of New or Improved Subsistence Items into the Military Supply System"; C Reviewing, on a continuing basis, the items included in the Federal Supply Catalog, C8900-SL, for the purpose of deleting and/or adding items, as appropriate. C Composition of the Committee C The Army member of the Board will designate a Chairperson of the committee and an alternate to act in the absence of the Chairperson. C Service representation is not limited to but will include a representative(s) or alternate from each of the following and other representatives as may be necessary from time to time: C U.S. Army Troop Support Agency; C U.S. Navy Food Service Systems Office; C U.S. Air Force Service Office, Air Force Engineering and Service Center; C U.S. Marine Corps Headquarters (Code LFS-4); C Office of the Surgeon General Department of the Army (for nutrition, wholesomeness and veterinary services matters); C NARADCOM. 17 CHAPTER 2

18 C DLA representation will include the Defense Personnel Support Center (DPSC) and other representation as necessary from time to time. C Committee Operating Procedures C Committee proceedings will be conducted in accordance with modified parliamentary procedure. C The committee will meet on regularly scheduled dates and at places as established by the Chairperson. Normally, regular meetings will be held bimonthly. C Decisions of the committee will be determined by a vote of the principal representatives to include one each from the Sevices and DLA. C The Chairperson shall be responsible for the following: C Designating the member(s) responsible for preparing presentations of agenda items, and for the implementation of decisions of the committee; C Preparing and signing the official minutes of each meeting for approval of the committee; C Preparing the agenda for each scheduled meeting. A copy of the proposed agenda will be circulated to committee members at least 12 days prior to the date of the scheduled meeting. Normally, the agenda will be mailed no later than the 20th day of the month preceding the meeting. Committee members will review the proposed agenda and submit recommendations for additions/deletions/revisions to the proposed agenda; C Preparing correspondence to implement committee decisions on unsolicited food items. All such correspondence will be signed by the committee Chairperson with copies of such correspondence provided each committee member; C Monitoring the execution of policies relative to the submission of unsolicited samples to the committee; C Preparing data covering unsolicited items for presentation to the committee; 18 CHAPTER 2

19 C Maintaining, publishing, and distributing the pamphlet, "How New Food Products from Industry are Authorized for Use by the U.S. Armed Forces;" C Maintaining official committee files; C Forwarding recommendations for advanced development of new food items to the DoD Food RDT & Eng Program via the Joint Formulation Board for presentation and program funding. C Military Service representatives are responsible for: C Contributing to the agenda for committee meetings; C Identifying a need for a new or improved food item, of improved packaging, and initiating appropriate requests for the development thereof; C Acting as an official representative of the committee as a contact for industry. C The Army, normally through NARADCOM, is responsible for: C Presenting new or improved items or packaging changes generated through research and development; C Providing technical data, as required, on all agenda items; C Furnishing information and data on problems related to specification development. C DLA, normally through DPSC, is responsible for: C Contributing agenda items; C Presenting data on problems related to procurement and standardization of new or existing items as well as technical data, such as availability and cost, for agenda items, as appropriate. C The following policy will be followed in the evaluation of unsolicited items: C No more than three product samples per company will be evaluated per meeting; 19 CHAPTER 2

20 C Previously evaluated product samples will not be reevaluated by the committee within a period of 12 months unless there has been a significant change either in the product or in the requirement for the product; C Sufficient technical data will be included in the formal letter of submission by the vendor to enable the committee to properly evaluate the product. As a minimum, this data must include a description of the product, preparation instructions, information on acceptability, stability, cost and availability; C The proceedings of all committee meetings will be closed to vendors or other industry representatives. C Requests for specification changes, evaluation of value engineering proposals, and resolution of procurement problems shall be submitted to the committee in accordance with the following procedures: C Requests for specification actions and for resolution of procurement problems must be provided to each committee member at least 3-working days before the committee meeting date at which the requests are to be considered. Requests for evaluation of value engineering proposals must be submitted in writing at least 5 days before the meeting. All requests for committee action must include a clear definition of the problem or proposed action and adequate data from which the member can make a valid decision; C Further data and additional time to make its decision, may be requested by the committee; C Exceptions to these procedures may be approved by the committee Chairperson prior to the beginning of the committee meeting. C Matters that cannot be resolved with the committee or that require a decision at a higher level will be referred to the Chairperson of the Board. C The Chairperson, AFPEC (or the Army member of the Board) is responsible for keeping the Board advised of significant committee actions and accomplishments. Such advice normally will be presented in the form of a status report during the regularly scheduled Board meetings. 20 CHAPTER 2

21 C2.5. ARMED FORCES MENU SERVICE COMMITTEE (AFMSC) C Responsibilities C The Board is responsible for developing a standard menu service to support varying operating conditions and requirements. C The Army member of the Board is responsible for the Armed Forces Menu Service (AFMSC) program. C The AFMSC is under the cognizance of the Board and is responsible for developing and publishing a standard menu service that will support varying operating conditions and requirements. The completed menus and tasks will be reported to the Board for appropriate action or implementation. C Functions C Develop and maintain menu standards and a cyclic menu to support normal troop food service programs. C Develop and maintain the Standard "B" Ration for the Armed Forces. C Develop menus to meet special operational needs as required (e.g., Operation NEW ARRIVALS). C Develop other special menus or food program related data as determined by the Committee or Board. C Composition of the Committee C The Army member of the Board will designate an Army representative as Chairperson of the committee and an alternate to act in the absence of the Chairperson. C Each Service will provide a technical representative and an alternate who will act as a primary point of contact within his respective Service and will be responsible for accomplishing programmed actions. C DLA will designate a representative and alternate who will be responsible for providing the committee with data regarding availability, seasonability, procurement, and supply of subsistence items selected to be included in the various menus. 21 CHAPTER 2

22 C The Army will provide a technical representative who will provide technical assistance to the committee in the area of troop preferences, frequency of serving items, and automated menu planning. C In addition to the regular members of the committee, each Service and DLA, will provide such other personnel as may be needed to assist their representatives in carrying out assigned tasks. C Committee Operating Procedures C The committee will meet on such dates and at such locations as established by the Chairperson in coordination with appropriate committee members. C The Chairperson, in coordination with the committee members, will establish task groups and/or assign specific tasks to individual members for the purpose of accomplishing the mission of the committee. C The committee will determine the criteria for and format of each cyclic menu and the selection and scheduling of menu items. C The Army will be responsible for the administrative functions pertinent to menu manuscript development and publication. C Funding and Distribution of Menus. Each Service will fund for and direct the distribution of pertinent menus and menu standards to its respective Service. 22 CHAPTER 2

23 C3. CHAPTER 3 FOOD AND NUTRITION C3.1. FOOD RESEARCH AND DEVELOPMENT C The provisions herein encompass all food research, development, testing and engineering (RDT&ENG) except for those projects specifically excepted by the Under Secretary of Defense for Research and Engineering. It includes, but is not limited to the following elements of food and food service: C Nutritional requirements and adequacy under all conditions. C Food chemistry, microbiology, processing, preservation, packaging, stability, and consumer acceptance. C Food preparation, holding, serving, and handling equipment. C Food service systems, materiel, and facilities for all environments and all operating conditions. C Recipes, menus, operational rations, and food packets. C Specifications data for food and related packaging, equipment, and Systems. C Policy and Objectives. A single, coordinated, and viable Food RDT&ENG Program will be formulated and executed consistent with available funds to continually upgrade the general and specialized military feeding programs and to meet feeding requirements as they change with changing modes of warfare. A major objective is to support the DoD Food Service Program in accordance with DoD Directive by ensuring the timely introduction of new and improved food items, preservation methods, packaging, and new feeding systems, as well as the improvement of feeding systems already in use. C Responsibilities 23 CHAPTER 3

24 C The Under Secretary of Defense for Research and Engineering is responsible for supervising and monitoring the Food RDT&ENG Program, DoD Directive , "Director of Defense Research and Engineering," and for ensuring that it is responsive to the objectives and standards of the DoD Food Service Program as established by the ASD(MRA&L). C The Assistant Secretary of Defense (MRA&L) is responsible for: C Ensuring that the output of the Food RDT&ENG Program is properly integrated into the DoD Food Service Program; and C For providing input to the Food RDT&ENG Program in the form of recommendations for research and development projects to support the DoD Food Service Program. C Pursuant to DoD Directive , the Secretary of the Army is responsible for formulating the DoD Food RDT&ENG Program, subject to the review and approval of the Under Secretary of Defense for Research and Engineering. Within constraints of the approved funding levels, the Department of the Army will execute the approved RDT&ENG program within fiscal guidance and in coordination with the appropriate DoD Components. Reprograming action will not be taken without prior coordination with the Office of the Under Secretary of Defense for Research and Engineering. Applicable program budgeting and financial guidance procedures will not be altered by this assignment of responsibility. C The Departments of the Navy and the Air Force and the Defense Logistics Agency will designate representatives to support joint staffing of Department of the Army RDT&ENG activities for the purpose of providing individual viewpoints and expertise. The Secretaries of the Military Services and the Director, DLA, or their designees, will recommend to the Secretary of the Army those research, development, and engineering projects for which they may have unique requirements for incorporation into the DoD Food RDT&ENG Program and inform the Department of the Army of characteristics it requires in foods, food packaging, or food equipment in those areas in which they may be the sole user. C The Department of the Army with appropriate Service participation will direct the conduct of tests to determine whether proposed standard items meet specialized Service requirements. 24 CHAPTER 3

25 C DoD Components are responsible to program, budget, and finance the resources required by the responsibilities assigned in this Chapter in accordance with applicable program and financial guidance procedures. C Relationships and Procedures C In formulating and implementing the Food RDT&ENG Program, the Department of the Army will give full consideration to the requirements of the other DoD Components, and will apply appropriate efforts toward meeting these requirements. C The Secretaries of the Military Departments will designate representatives for the exchange of information to formulate, accomplish, review, and make decisions concerning this program through: C Program reviews as may be required by the Under Secretary of Defense for Research and Engineering. A representative of ASD(MRA&L) will be invited to participate in such reviews. C Periodic and special meetings with Service representatives, as may be determined by the Department of the Army, its operating agency, or at the request of the other DoD Component engaged in or supporting food RDT&ENG. C Exchange of technical, operational, and other reports. C3.2. NUTRITIONAL STANDARDS AND EDUCATION C Policy C Nutritional levels for known human dietary requirements will be prescribed as nutritional standards for the daily food allowance of personnel of the Military Services. (All levels adopted as standards will be based on the latest National Academy of Sciences/National Dietary Council (NAS/NRS) publication, "Recommended Dietary Allowances.") C Standards will be established for varying levels of physical activity and environmental conditions, as required. C The requirements of men and women between the ages of 17 and 25 will be reflected in the established standards, since the majority of personnel subsisted are in this age group. 25 CHAPTER 3

26 C Nutritional education will be administered so as to provide the members of the Military Services with a fundamental knowledge of normal nutrition. C Designation of Executive Agent. The Secretary of the Army is designated with overall responsibility for prescribing nutritional standards; establishing dietary allowances for the daily food allowance and developing nutritional educational programs for use by the Services. The Secretary of the Army is authorized to redelegate this authority to the Surgeon General, Department of the Army. In the event if disagreement by any other Service with nutritional standards or dietary allowances established by the Secretary of the Army, the matter will be resolved by the Assistant Secretary of Defense (Health Affairs) and the Assistant Secretary of Defense (MRA&L). C The Secretary of the Army will develop and coordinate joint-service regulations to accomplish the above assignment. These regulations will be reviewed every 2 years and revisions made, when appropriate, to ensure that dietary allowances are consistent with new developments in the science of nutrition. C The standards prescribed by joint-service regulations will be utilized by the Board (paragraph C2.2.2.) in conformity with the provisions of DoD directive in planning menus and recipes for the daily food allowance for members of the Services. C3.3. DoD POLICY ON THE USE OF 2-PERCENT LOW FAT MILK C Objective. It is an objective of the Department of Defense to encourage the consumption of 2-percent low fat milk and to have it progressively become the primary milk source within military dining facilities. C Policy C Each Military Service shall ensure that 2-percent low fat milk is placed in at least one bulk milk dispenser in the military dining facilities located within the continental United States (CONUS). C Two-percent milk shall also be placed in at least one bulk milk dispenser at overseas military dining facilities, dependent on the availability of 2-percent low fat milk. 26 CHAPTER 3

27 C The requirement to place 2-percent low fat milk in at least one bulk milk dispenser in the military dining facilities may be waived by the Military Services in those instances where the dining facility cannot economically support the practice and provides evidence that customer demand for 2-percent low fat milk is insufficient to warrant being served through bulk milk dispensers or that excessive spoilage has occurred as a result of low patron demand. C U.S. Navy ships and submarines are generally exempted from this requirement. However, the acquisition of 2-percent low fat milk should be encouraged for the initial ship load-out, when departing the United States. Loading out with 2-percent low fat milk from foreign ports is also encouraged, if 2-percent low fat milk is available. C Although it is a DoD objective to increase the consumption of 2-percent low fat milk, whole milk and a variety of other types of milk, to include skim milk, are to continue to be made available in the dining facilities. C The nutritional and health benefits associated with the consumption of low fat milk and the encouragement of military dining to do so shall be incorporated on a continuing basis into each Military Service's nutrition education program. C Reporting. In order to measure the progress in introducing 2-percent low fat milk as the primary milk within the Department of Defense, the gallons consumed and the total dollars expended for both 2-percent low fat milk and whole milk is to be reported by each Military Service as part of the quarterly DoD Food Allowance and Cost Report (RCS: DD-Comp(Q)967). 27 CHAPTER 3

28 C4. CHAPTER 4 EDUCATION AND TRAINING C4.1. FOOD SERVICE EDUCATION AND TRAINING C Applicability. The provisions herein apply to all DoD Components having responsibility for education and training programs for military and civilian food service personnel. These provisions will not usurp the already established authority for such education and training in each of the Services. C Policy C Food service educational facilities of each Service will be utilized by all the Services to the maximum extent, consistent with efficient utilization. C Formal DoD-wide food service educational and training programs will be designed, to the maximum extent feasible, to permit uniform application among DoD Components; however, unless a program meets all of the requirements of an individual Service, participation in that program will be permissive. C Duplication of such uniform training efforts by any Service will be eliminated or avoided, unless warranted for reasons of economy, practicability, or efficiency. C Formal food service educational and training programs and/or on-the-job training programs will be administered so as to utilize efficiently the capabilities of all available DoD Component food service manpower. C Responsibities C The Secretaries of the Military Services are responsible to: C Ensure that a positive, dynamic, and continuing educational and training program is maintained to support the food service program. C Ensure that training policies, objectives, and standards are consistent with DoD Directive and the provisions of this paragraph. 28 CHAPTER 4

29 C Program, budget, and finance the program in accordance with DoD Directive , "Basic Policies and Principles for Inter-Service, Inter-Department and Inter-Agency Support." C Establish an educational program to train food service personnel engaged in the performance of management functions. The management program will be designed to: C Provide personnel engaged in management functions with the necessary education to ensure maximum efficiency and skillful professional performance. and instructions. C Promote uniform implementation of approved policies C Encourage improvement in management practices. C Develop and maintain a joint-service regulation that will provide specific procedural guidance in the following areas: C Development and maintenance of appropriate Programs of Instruction (POIs), syllabi, training aids, and on-the-job training programs to support requirements which are common to all of the DoD Components. C Development, maintenance, and review of training curricula standards for training programs wherein the requirements are common to all the Services. Such procedures must ensure that the training standards are adequate to meet the needs of the food service programs of the individual Services and that such programs are applying the latest techniques and developments in the educational, training, and food service fields. C Periodic review by the individual Services of training materials, programs, and training facility requirements. C The Secretary of the Army is responsible for the preparation and maintenance of the joint-service regulation. The Secretary of the Navy will designate two representatives (one Navy, one Marine Corps), and the Secretary of the Air Force will designate one representative to assist the Secretary of the Army in performing this function. 29 CHAPTER 4

30 C4.2. FOOD MANAGEMENT TEAMS C Purpose and Objectives. Uniform guidance governing the development of standards for and use of Food Management Teams (FMTs), authorized by DoD Directive , to render assistance in raising the quality of food service, achieving economy, and increasing effectiveness is outlined below: C Review installation food service program documents, i.e., plans for operation, financial plans, budgets; etc., to determine if food service requirements have been included. C Instill food service management discipline in all responsible personnel with special emphasis on quality of prepared foods, improved merchandising of food items, productivity and efficiency of food service personnel, food service safety requirements, fire prevention, energy conservation, and sanitation. C Induce and stimulate professional pride in food service personnel. C Evaluate and encourage application of standard and uniform policies and procedures. C Provide on-site training to food service personnel through a team concept utilizing the best senior food service managers and executives, and employing the most advanced training aids and training techniques. C Review the use of facilities, equipment, personnel, subsistence, and other food service resources to obtain valid evaluations of installation food service programs. Identify limitations that hamper accomplishment of activity objectives. C Participate actively in an advisory capacity in the operation of the local food service program, by working with local food service personnel, demonstrating proper techniques in all phases of food service (to include management, production, service of food, sanitation, training, and accounting), and motivating food service personnel toward increased efficiency and effectiveness. C Assist food service personnel at each installation in the ways to conduct a patron education program, with emphasis on food conservation and other consumer oriented elements of the food service program, by suggesting ways and means to communicate and the principle points to be made. 30 CHAPTER 4

31 C Evaluate the practical application of food service techniques learned through technical and on-the-job training, programs of instructions, curricula, and through formal training. C Provide information on and demonstrate new developments in the food service and subsistence fields. C Exchange, search for, and collect new ideas regarding food service for possible adoption and dissemination to all installations. C Record observations that will provide a basis for follow-up actions that will assist in resolving problems beyond the control of the installation food service program managers. C Responsibility and Policy C The Services will maintain Food Management Teams as necessary to attain the objectives in paragraph C Location of FMTs is at the discretion of the Service concerned. C All management and operating levels of the Department of Defense will be responsible for use of FMTs in furtherance of the foregoing objectives and those objectives contained in DoD Directive C Heads of DoD Components and/or Commanders of activities will take advantage of this source of assistance to increase efficiency. In meeting this responsibility the Services will: C Ensure that both command and working levels are fully aware of potential benefits of the use of FMTs. C Ensure that FMTs provide additional training or assistance when the need is indicated by audit reports, staff reports, and other inspection and reporting data. C The Services will develop operating procedures as necessary to ensure maximum effectiveness of the FMTs. 31 CHAPTER 4

32 C The sponsoring Service will be responsible for all costs of establishing and operating an FMT. Each Service will ensure that FMTs are properly funded to provide requested assistance in a timely manner. 32 CHAPTER 4

33 C5. CHAPTER 5 FLIGHT FEEDING C5.1. STANDARDS AND MONETARY ALLOWANCES C Standards. Meals authorized by the Services for flight feeding (depending on duration of flight, mission, and food preparation equipment aboard) will be the: C Food Packet, In-Flight, Individual (IFP). Designed primarily as a combat or operational-type flight meal. However, it is used by air crews and passengers as a second meal on flights of long duration. It comes in ten different menus. C Each packet contains a complete meal, averaging 1200 calories. Under normal circumstances the packet is supplemented with beverages, such as milk and fruit juice. The IFP, designed to be eaten cold, can be enhanced by heating meat and certain dessert components. C The storage life on the IFP is approximately 3 years, subject to periodical inspection. C Sandwich Meal (Box Meal, Box Lunch, or Bag Lunch). Used for breakfast, lunch, and dinner and provides a variety of food items in addition to sandwiches. This meal requires no installed aircraft equipment, except a hot cup for heating soups. It must be consumed within a limited time (usually 5 hours) depending on the storage or room temperature after issue. C When stored at less then 40 degrees F sandwich meals may be held for more than 5 hours after issue, but not more than 24 hours after preparation. It may be prepared by flight kitchens in large quantities, by installation kitchens in small quantities, and aloft. C Normally sandwich meals are used for flights requiring one meal or for the first meal on long flights. The sandwich meal is complete and requires no supplement. C Meal, Flight, Cooked, Frozen (MFCF). Designed to provide highly acceptable hot meals to crew members and passengers on both administrative and operational flights of long duration (more than one meal aloft) aboard transport type aircraft. 33 CHAPTER 5

34 C This meal consists of commercially processed main courses for breakfast, lunch or dinner. The types and number of meals available are determined by acceptability and requirements. The MFCF is packed in an aluminum disposable tray, covered with a sheet of aluminum. The MFCF is not a complete meal and must be supplemented with juice or soup, relishes or salad, bread, butter, dessert, and beverage. C Maximum storage life is 6 months at a temperature of 0 degrees F or lower, subject to periodical inspection. C Bulk Subsistence Items for Preparation Aloft. Prepared and served during flight when equipment aboard the aircraft is adequate and qualified personnel are assigned. This type feeding may also be used for air evacuation of patients. Any foods listed in Federal Supply Catalog C89005L, "Subsistence," may be used. The aircraft must be equipped with a sectional-type galley or suitable substitute, which contains both refrigerated and dry storage space. Normally, quickly and easily prepared items are used, such as but not limited to soups, sandwiches, beverages, breakfast meats, grilled meats, and eggs. No supplement is required for these items. C Bite-Size Meal. Authorized when the serving of any other type meal is not practical because crew members are wearing oxygen masks. The components are bite-size to facilitate consuming quickly while the mask is momentarily lifted. The food items must not be sticky, crumbly, or greasy and normally consist of milk or juice, cubes of cooked meat, cookies, candy, nuts, gum, fruit pieces, relishes, and coffee or tea. Special preparation, packaging, and storage instructions are required for the bite-size meal. C Lower Calorie Meal. Provided as a highly nutritious lower caloric meal for those members of the crew and/or passengers needing to maintain or lower their body weight. C High Protein - Low Residue Meal. Authorized for preflight of jet aircraft crews embarking on flights of 6 hours or more when the flight entails the use of pressure suits, space restrictions, or lack of equipment and/or the capability for the in-flight meal preparation or disposal of body waste. It may also be used for post-flight feeding when the flight is resumed within 24 hours. 34 CHAPTER 5